This recipe was given to me by a lady dear to me….Margaret Gibbs. It is a delicious and quick version of one of my favorite southern Louisiana meals and easily made on a weeknight. I’ve been making this meal for ages and all I did to change the original recipe was to use olive oil instead of butter and to use long grain brown rice instead of white rice. As always, I try to find organic vegetables whenever possible. Oh… and I add a bit more spice than Margaret did. You can never go wrong with garlic and hot sauce!
Quick and Clean Shrimp Creole
1-2 Tbsp. of organic cold pressed olive oil
1 large can of chopped tomatoes (I use Muir Glen Organic or Pomi Brand in the carton)
2 cloves of fresh garlic- crushed or chopped finely
1 medium green bell pepper, chopped
1 small Vidalia onion, chopped
2 stalks of celery, chopped
1 cup of button mushrooms, sliced
1 lb. of wild caught shrimp, peeled, deveined and tails removed (Fresh and local are always best)
2 cups of cooked long grain brown rice
1 tsp. of Cajun seasoning
Frank’s Hot Sauce to taste (I use Frank’s because it is all natural)
Salt and Pepper
Cook brown rice according to directions on the stove top or use a rice cooker. While rice is cooking heat olive oil in a large skillet over medium to high heat. Add garlic, green pepper, onion, celery and mushrooms to pan and sauté until softened. Approximately 8-10 minutes. Reduce heat and add salt and pepper to vegetables according to your taste. Pour in the chopped tomatoes and stir well to mix with vegetables. Stir in Cajun seasoning and hot sauce… as much as you like…a lot or a little. Simmer in skillet for 15 minutes, stirring often. After 15 minutes, add the shrimp to the tomato mixture. Cook only until the shrimp are done and lose their translucency. This will not take long….less than 5-7 minutes. Do not overcook as the shrimp will seem rubbery. Serve immediately over long grain brown rice.